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Pan-Grilled Tomato Salad With Lemon Dressing

Pan-Grilled Tomato and Feta Salad With Lemon-Caper Dressing
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Serves 4| Hands-On Time: | Total Time:



  1. In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.
  2. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and run under cold water.
  3. Cut the Feta into 4 slices. Set aside to drain on paper towels.
  4. Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until lightly browned, about 1 minute per side. 
  5. Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Coat the Feta in bread crumbs and cook until browned, about 2 minutes per side. 
  6. Arrange the arugula, tomatoes, beans, and Feta on plates and drizzle with the vinaigrette.
By September, 2003

Nutritional Information

  • Per Serving
  • Calories 360Calories From Fat 239
  • Fat 27g
  • Sat Fat 8g
  • Cholesterol 20mg
  • Sodium 1,077mg
  • Protein 15g
  • Carbohydrate 21g
  • Sugar 5g
  • Fiber 6g
  • Iron 3mg
  • Calcium 315mg
What does this mean? See Nutrition 101 .

Quick Tip

To get more juice from a lemon, roll it on the counter a few times before squeezing.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.